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Moroccan chicken

This is a great versatile dish that I found on popularpaleo.com – the recipe suggests a whole chicken but when I did it (cooking for two) I just used 3 skinless chicken breasts, which was plenty and we both went back for seconds! As usual I varied from the recipe a bit so what I’ve written below is what worked for me.

The recipe talks about a dutch oven, but I just used my trusty Le Creuset casserole dish, althoungh really any pan big enough to hold the ingredients would probably be fine!

This recipe is a bit of work and if you consider once everything is in you then have to leave it to cook for about 40 mins it’s not really a weeknight meal (unless you get home from work really early and/or don’t mind eating late).

We had this with caulifower rice, but you could really have anything you like – proper rice, bread, just greens, etc, etc.

Melt the coconut oil in the pan, then sear the chicken on both sides until it’s golen brown. It doesn’t matter if it’s not cooked through as it’ll be cooked for 40 mins later.

Add the chopped onion, garlic and seasoning and cook until the onion is light brown and translucent. Keep them moving as they’re cooking to make sure they don’t stick.

Add the tinned tomato, almonds, currants, 250ml water and spices/dry seasonings and stir to combine.

While stirring, add in the honey slowly, making sure it doesn’t get a chance to stick to the bottom. Let the sauce simmer for a few minutes.

Add the chicken back into the pan and cover with sauce as best you can. Temper the heat to bring it to a simmer, and allow to braise for about 40 minutes. Check the chicken is cooked before serving.

If you’ve got fresh coriander the sprinkle over as garnish and you’re good to go!

When I make this again, I may experiment with not frying the chicken at all and adding it in to the sauce to poach it for a slightly healthier option – athough if doing this I’ll add a lot more water/stock to make sure there’s enough liquid to poach it properly.